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Pistachio Custard Pie Recipe

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★★★★★

4.9 from 86 reviews

This Pistachio Custard Pie features a buttery, nutty crust and a rich, creamy pistachio-flavored custard filling. With a smooth texture and a subtle almond essence, it’s a delightful dessert perfect for special occasions or an elegant treat.

Ingredients

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For the Crust

  • 1 ¼ cups all purpose flour
  • ½ teaspoon salt
  • 2 Tablespoons white granulated sugar
  • 8 Tablespoons cold salted butter, cubed
  • ¼ cup finely chopped pistachios
  • 6–8 Tablespoons ice water

For the Filling

  • 1 cup lightly salted roasted pistachios
  • 1 cup white granulated sugar
  • 8 oz cream cheese, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole milk

For Serving

  • Whipped cream for topping
  • Chopped pistachios for garnish

Instructions

  1. Prepare the crust: In a bowl or food processor, combine the all-purpose flour, salt, and 2 tablespoons of sugar. Add the cold, cubed salted butter and cut it into the flour mixture using a fork until pea-sized chunks remain. If using a food processor, pulse for about 30 seconds.
  2. Add pistachios and water: Stir in the finely chopped pistachios. Gradually add ice water, 1 to 2 tablespoons at a time, mixing just until the dough comes together into a ball. Avoid overworking the dough to keep it tender.
  3. Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up prior to rolling out.
  4. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
  5. Process pistachios for filling: In a blender or food processor, combine the lightly salted roasted pistachios with half a cup of white sugar to prevent clumping, and grind until finely processed.
  6. Prepare the filling base: In a mixing bowl, beat the softened cream cheese with the remaining half cup of sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
  7. Add flavorings and milk: Stir in the vanilla and almond extracts, then whisk in the whole milk until fully combined.
  8. Combine pistachio mixture: Fold the finely ground pistachio-sugar blend into the cream cheese mixture, whisking until the filling is smooth.
  9. Roll out the crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Transfer it to the dish and crimp the edges as desired.
  10. Fill and bake: Pour the pistachio custard filling into the prepared crust. Bake the pie for 45-50 minutes, or until the outer 3 inches are set but the center is still slightly jiggly. The pie will finish cooking as it cools.
  11. Cool and chill: Allow the pie to cool completely at room temperature for 1 to 2 hours. Refrigerate for an additional 2 to 3 hours until fully chilled and set.
  12. Serve: Serve the pie cold, topped with whipped cream and a sprinkle of chopped pistachios for added texture and flavor.

Notes

  • Do not overwork the pie dough to keep it tender and flaky.
  • The center of the pie may be slightly jiggly when removed from the oven; this is normal and it will set further as it cools.
  • Using lightly salted pistachios balances the sweetness and enhances the nutty flavor.
  • For best results, chill the pie thoroughly before serving to allow the custard to set properly.
  • Whipped cream topping is optional but adds a creamy contrast to the nutty custard.

Keywords: pistachio custard pie, nutty pie, custard pie, cream cheese pie, pistachio dessert, baked custard, pistachio recipe

Find it online: https://foodbylina.com/pistachio-custard-pie-recipe/